1. Fry chicken in melted butter (season as desired) then set aside
2. Combine soup & broth in slow cooker (I use a whisk so not to have any clumps)
3. Add the rest of the ingredients (including chicken) except cream
4. Cook on low for 6 - 8 hours
5. Stir in cream and serve

*If you want a thicker soup, remove a cup of the liquid from the soup and combine it with a tbsp of corn starch. Add it back into the soup and turn the slow cooker on high for the last hour.

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